Fresh Fruit In Balsamic Pepper Syrup Recipes

GRILLED STONE FRUITS WITH BALSAMIC SYRUP

Steps:

• In a small saucepan, combine vinegar and brown sugar. Bring to a boil; cook until liquid is reduced by half., On a lightly oiled grill rack, grill peaches, nectarines and plums, covered, over medium heat or broil 4 in. from the heat until tender, 3-4 minutes on each side. , Slice fruits; arrange on a serving plate. Drizzle with sauce.

FRESH FRUIT WITH BALSAMIC VINAIGRETTE

Steps:

• In a jar with a tight-fitting lid, combine the first seven ingredients; shake well. Refrigerate for 1 hour. Line a platter with lettuce. Arrange fruit over lettuce; drizzle with dressing. Serve immediately.

STRAWBERRIES WITH BALSAMIC BLACK PEPPER

Steps:

• Rinse, hull , and slice the strawberries
• Place the sliced berries in a medium nonreactive bowl (such as a glass bowl).
• Sprinkle the berries with the sugar and balsamic vinegar, and toss gently to coat.
• Allow the berries to macerate in the vinegar and sugar mixture for about 15 minutes.
• Add 4 to 5 grinds of coarse black pepper to the berries, and toss to coat.
• Allow the flavors to blend about 5 minutes more before serving.

BALSAMIC GLAZED FRUITS

Steps:

• Preheat the oven to 250 degrees F.
• Measure 2 tablespoons lemon juice into a large non-reactive bowl. Add the fruit to the bowl and toss to coat.
• Melt the butter over medium heat in a non-reactive roasting pan or rimmed baking sheet. Cook until it stops foaming and turns light brown. Add the rosemary, bay leaves, vinegar, remaining lemon juice, and brown sugar. Bring to a boil, stir well until the sugar has melted, and simmer until slightly reduced.
• Season the cut fruit with a pinch of salt and pepper and pour into the roasting pan. Stir well until evenly coated.
• Spread the fruit into a single layer and place in the oven. Let cook slowly about 6 hours, turning the pieces over every hour for at least the first 3 hours. To test whether the fruit is ready, remove a piece after 2 hours and let cool for a few minutes. Taste to see if the flavor is intense enough for your palate. Do not let the fruit get as dry as a fruit leather. It should still be moist and flexible. Remove any pieces that are done before the rest. Remove from the oven, let cool completely, and store in a tightly sealed container.
• Refrigerate, if not consumed within 2 days. Let come to room temperature or warm gently before serving, if refrigerated. The fruit will keep a week or more in the refrigerator.
• Cook's Note: Oven-drying is a technique for intensifying flavor. If the fruit is watery, it may take up to 8 hours to dry. If the fruit is at its peak, ripe, and firm, it may take far less time.

GRILLED STONE FRUITS WITH BALSAMIC AND BLACK PEPPER SYRUP

Steps:

• Heat grill or grill pan to high. Coat the surface of the grill with oil or spray to avoid sticking. Place fruits cut side down on grill and cook 3 to 4 minutes until warmed through and evenly marked.
• Heat the remaining ingredients (for the glaze) in small pot over medium-high heat or place on grill next to fruit. When the sauce reduces, it will become syrup-like in no time - less than a minute. If you burn food often or get distracted easily, cook it over lower heat. Otherwise, let it rip. When the balsamic sauce coats the back of a spoon and reduces by half, remove the pan from the heat and discard the ginger chunk.
• Arrange fruits on a platter and drizzle liberally with the glaze.

STRAWBERRIES WITH BALSAMIC VINEGAR

Steps:

• Place strawberries in a bowl. Drizzle vinegar over strawberries, and sprinkle with sugar. Stir gently to combine. Cover, and let sit at room temperature for at least 1 hour but not more than 4 hours. Just before serving, grind pepper over berries.

RED FRUIT SALAD WITH WHITE BALSAMIC AND BLACK PEPPER

Steps:

• Arrange plums on a platter. Scatter raspberries, strawberries, cherries, and grapes around them.
• In a small pot, boil vinegar until reduced by half, about 5 minutes. Stir in 1 teaspoon water. Drizzle over fruit; sprinkle with pepper. Serve immediately, or wrap in plastic and refrigerate up to 4 hours.

MAMA CLERICI'S FRESH FRUIT SYRUP

Steps:

• Puree the fruit in the water (if necessary) in a blender.
• Cook over medium heat until the mix thickens up.
• Serve warm or cold. Store in refrigerator- will keep for several weeks if it lasts that long!
• *Try using berries, cherries, pineapple, mango, papaya, bananas etc.

FRESH STRAWBERRIES WITH BALSAMIC VINEGAR AND BASIL

Steps:

• In large mixing bowl, stir together sugar, vinegar, honey, and pepper. Add basil and strawberries; toss to coat. Cover and chill at least 10 minutes and up to 1 1/2 hours. Serve chilled.

FRUIT SYRUP

Steps:

• Combine fruit and syrup in a small bowl. If using berries, press them with the back of a spoon until they just start to break apart. For a smoother syrup, press through a sieve.
• Split vanilla bean, if using, and scrape seeds into mixture. Add bean to bowl.
• Transfer mixture to a bottle or another container, cover, and refrigerate. Use within 3 or 4 days. Before serving, the syrup can be warmed in a small saucepan over low heat to desired temperature.